This recipe is adapted from one that Rick and Eileen Heim recommended!! So yummy! Thanks guys!


3.5 cups cooked, shredded, boneless skinless chicken breasts

2 cups butternut squash, skinned and cubed

1/2 cup ghee butter, melted

4 T coconut oil, melted  

2.5 cups frozen peas, defrosted

1.5 T lemon juice

1-1.5 tsp sea salt

1.5 tsp garlic powder

1 tsp black pepper

1 tsp oregano

1 tsp thyme

1 tsp onion powder

1. Fill a pot with water, add cubed butternut squash and boil for 40 minutes. 

2. Strain the water from the butternut squash and place the squash in a large bowl. Mash the squash with a potato masher until slightly chunky. Add seasonings and lemon juice. Stir to mix well. 

3. Add 2 T melted coconut oil and 1/2 cup melted ghee butter. Stir to mix well.  

4. Add chicken and peas and stir.

5. Place the remaining 2 T melted coconut oil in a large sauce pan. Add the contents from the large bowl and cook for 8-10 minutes on medium. I let it get nice and browned and crispy before taking it off the heat!


NOTE: If you want a creamier dish, you can substitute 3/4-1 cup coconut cream (from the top of full-fat coconut milk in a can) for the ghee. 


*Whole 30 approved

AuthorMatt Magnone